Chocolate Cupcakes & Oreo Buttercream

Photo by Lisa K.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Hershey's "Perfectly Chocolate" Chocolate Cupcakes:

  • 2

    cups sugar

  • 1 3/4

    cups all purpose flour

  • 3/4

    cup Hershey's Cocoa

  • 1 1/2

    teaspoons baking powder

  • 1 1/2

    teaspoons baking soda

  • 1

    teaspoon salt

  • 2

    eggs

  • 1

    cup milk

  • 1/2

    cup vegetable oil

  • 2

    teaspoons vanilla extract

  • 1

    cup boiling water

  • Oreo Buttercream :

  • 1/2

    cup unsalted butter, room temperature

  • 1/2

    cup shortening or butter

  • 1

    teaspoon vanilla extract

  • 2

    Tablespoons milk

  • 3-4

    cups powdered sugar

  • 14

    Oreos, finely crushed in food processor

Directions

Hershey's "Perfectly Chocolate" Chocolate Cupcakes: Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups and set aside. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely before frosting. Makes about 24-30 cupcakes. Oreo Buttercream : In a large bowl, cream butter, shortening, vanilla, and milk. Add powdered sugar until desired sweetness is achieved, anywhere between 3 and 4 cups. Mix in crushed Oreos until well combined. If your frosting is too thick, add a tad more milk to thin. If it's too thin to pipe with, add more sugar until it's the texture you want. This is enough buttercream to frost a layer cake or about 30 cupcakes.

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